• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.1-5
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• 2015

Drought is one of the major abiotic constraints limiting quantity and quality of rice grain. In order to elucidate the effects of drought on chemical compositions of rice grain, seedlings were cultivated in a rainout shelter controlled with well-watered or water-deficit conditions. After harvesting, the key components including proximates, amino acids, fatty acids, minerals, and vitamins of rice grains were analyzed. Drought stress increased the amounts of methionine, phenylalanine, linoleic acid, linolenic acid, calcium, potassium, vitamin B1, and vitamin E in rice grains, whereas it decreased the contents of lignoceric acid. Particularly, drought stress caused a marked increase in vitamin E content. These results indicate drought significantly influence the chemical compositions of rice grains.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.11a
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• pp.223-224
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• 2017

In this study, various materials such as epoxy material, urethane material, cement material, and acrylic material are used to solve the water leakage occurring in underground structures. However, in the reality that the durability is insufficient and the effect is insufficient, it is aimed to improve the repairing effect by using cement and acrylics in combination. As a first study, we tried to verify the performance of improve the performance by checking the product properties according to the composition ratio of polyacrylic resin. Polyacrylic resin is evaluated in three different composition ratios. When the material is selected for polyacrylic resin, it is applied to the field to understand the maintenance effect and durability.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.40-44
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• 1985

The change of PH, texture, swelling$.$power and protein, fat, calorie composition at cooking rice boiling with various cereal were summarized as follows : 1. The change in pH resulting from the addition of various cereal were much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal was higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal was the most that rice 70％, barly, bean, red-bean each 10％ composition.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2003.10a
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• pp.63-66
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• 2003

The effect of punching density and material composition on the tensile properties and optimum condition of manufacturing of carbon needle punched perform was studies. The interlaminar tensile strength were increased but the intralaminar tensile strength were decreased with increasing punching density. In the case of the performs composed of continuous oxi-PAN fabrics, there was a considerable improvement of the interlaminar and intralaminar tensile strength.

• Journal of the Korean Chemical Society
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• v.66 no.2
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• pp.136-149
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• 2022

Chemistry focuses on explaining macroscopic phenomena at the microscopic level with particles, such as atoms or molecules. Explanation using particles are bound to be considered as abstract by students, because it was dealing with invisible objects. For that reason, the science national curriculum presented to middle school students the explanation of the units related to the composition of matter. Therefore, understanding about the composition of matter in middle school students becomes an important basis for learning of chemistry, and it is necessary to investigate their understanding about composition of matter. In this study, students' understanding about 'composition of matter' region, which is first presented to middle school students, was confirmed at an overall level. In this line, this study analyzed the results of the items in the composition of matter region, and analyzed items were used in the National Assessment of Educational Achievement (NAEA) from 2015 to 2019. We analyzed the 9 items presented in the NAEA according to the response rate of options and response rate distribution curve, and explained the characteristics of understanding derived by each achievement level were examined. According to the analyzed results by dividing the conceptions about elements, atoms, and ions, students above the proficient achievement-level had scientific conceptions overall, but students below the basic achievement-level had inconsistent or naive conceptions. Based on the results for each item, this study discussed some implications to be considered or to be improved on teaching-learning for 'composition of matter'.

• Proceedings of the SAREK Conference
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• 2005.06a
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• pp.10-10
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• 2005

• 제어로봇시스템학회:학술대회논문집
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• 1995.10a
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• pp.360-363
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• 1995

In this paper, we describe the composition of frequency response bands based on experimental data of plants (controlled systems) with uncertainty and nonlinearity, and the robust stability evaluation of feedback control systems. Analysis and design of control systems using the upper and lower bounds of such experimental data would be effective as a practicable method which is not heavily dependent upon mathematical models such as the transfer function. First, we present a method to composite gain characteristic bands of frequency response of cascade connected plants with uncertainty and a recurrent inequality for the composition. Next, evaluation methods of the robust stability of multi-loop control systems obtained through feedback from the output terminals and multi-loop control systems obtained through feedback into the input terminals are described. In actual control systems, experimental data of frequency responses often depends on the amplitude of input. Therefore, we present the evaluation method of the nominal value and the width of the frequency response band in such a case, and finally give numerical examples based on virtual experimental data.

• Korean Journal of Human Ecology
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• v.15 no.3
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• pp.513-525
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• 2006

The purpose of this study is to analyze physical characteristics, spatial composition, and using behavior of lounges in elderly skilled nursing facilities as spaces for activity programs and also to evaluate the spaces with the framework based on the indices for performing activity programs in elderly facilities. The results of the study were as follows: First, the lounge of an independent type ensured the privacy to perform programs, and so activities were managed more systematically. On the other hand, an expanded corridor type made the elderly feel difficult to pay attention to activities due to co-use of lounges and corridors. In a lounge of a hall type, the elderly had easy access to the place, but it also had weak home-like atmosphere because the space was used as a lobby entrance. Second, the facilities with western types of tables in whole lounges showed big changes in spatial composition, such as moving all the tables for any activities. It resulted in more preparation time and created obstacles in passages and space use. Third, in the evaluation of lounges based on the framework, most of lounges had accessibility of good quality, but they needed to improve home-like atmosphere and flexibility. To create home-like atmosphere, various spatial compositions and classifications in the lounge should be tried. Moreover, enough space and easy movable furniture can be considered for flexible spatial compositions.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.313-317
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• 2003

Damdusi was a kind of fermented soybean food added with ginger and sancho(Zanthoxylum schinifolium). To improve the preparing method of Damdusi, Asperillus oryzae was inoculated at steamed soybean and fermented at 25~3$0^{\circ}C$ incubator far 48 hours. Salt, ginger and sancho was mixed into it after 1st fermentation, and the 2nd fermentation was also done at 30~37$^{\circ}C$ for 1 week. After drying under the sun, sancho was removed from it. Dried Damdusi was composed of 4.90% of moisture, 35.07% of crude ash, 13.61% of crude fat and 23.44% of crude protein, respectively. Its flavor earned the high score(3.94) but taste did not (2.98) due to the salty taste by the sensory evaluation. Therefore, salt ratio was reduced to 18%, 16%, and 14% for improving the taste. The one with 14% salt concentration had the highest crude ash and crude fat but the lowest crude protein composition. The crude protein was the highest in the group of 16% salt. By the sensory evaluation, the taste and the overall acceptability was the highest in the 14% salt group.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.